Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatme...

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Publicado en:Foods
Main Authors: Rinaldi, Massimiliano, Littardi, Paola, Paciulli, Maria, Ganino, Tommaso, Cocconi, Emanuela, Barbanti, Davide, Rodolfi, Margherita, Aldini, Antonio, Chiavaro, Emma
Formato: Artigo
Idioma:Inglês
Publicado: MDPI 2020
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Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC7466281/
https://ncbi.nlm.nih.gov/pubmed/32796512
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9081093
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